Veggie Omelet Variation: Red Bell Pepper, Mushrooms & Onion

Eating breakfast in the morning helps get the metabolism going and prevents the urge to eat a large dinner at night.

Omelets are a great source of protein to keep you energized throughout the day. Using egg whites along with one whole egg helps lower the cholesterol and fat content while increasing the amount of lean protein in the omelet, without even tasting a difference.

You can stuff your omelets with lots of veggies and change it up each time you create one. Instead of cheese, I topped it off with avocado and salsa for flavor.

Ingredients: (Serving size- 1 Veggie Omelet)

1 egg

1/4 c. real egg whites (such as Quick Whites at Trader Joe’s)

A dash of milk (optional)

5 mushrooms

1/3 of a red bell pepper

1 green onion

1/4 c. yellow onion diced

1/4 of an avocado

Fresh salsa (My fav is Salsa Fresca at Trader Joe’s)

Extra Virgin Olive Oil (cold pressed)

Directions:

Chop the mushrooms, red bell pepper, green onion & yellow onion

Saute on medium heat with just enough olive oil to coat the pan

While they are cooking, slice up 1/4 of the avocado

Once veggies are browned, transfer to plate & turn stove down to low heat

Whisk together one egg, egg whites & just a dash of milk

Add a little more olive oil to the pan, just enough so the eggs don’t stick

Pour the egg mixture into the pan

Once the egg begins to cook along the edges, move the pan around to distribute the raw egg towards the edges; you can lift up the sides of the omelet and let the raw egg run underneath to get cooked

When there’s only a little runny egg left, add all the veggies towards the center of the omelet

Take a spatula and flip one side of the omelet on top of the other to cover up the veggies

Press down on top of the omelet to let the remainder of runny egg flow to the outside to cook

Transfer omelet to a plate

Top with avocado and fresh salsa of your choice

Don’t worry about being a perfectionist! Worse comes to worse, it turns into a scramble; but it always tastes just as good. Like anything else, you get better with practice and it’s exciting when you master that ideally-shaped omelet.